追寻我的过去

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Today's a big day.  For one, it's my brother's birthday - Happy Birthday Brother!!  Two, I've got a week of vacation on the Outer Banks ahead of me (ahhh) and three, I'll be starting with Saveur Magazine's editorial team next week!  Ahhhhhh. Starting next week, a few days a week I'll be in their midtown office, pitching various stories, dreaming up cocktail recipes, and hopefully occasionally photographing for them!  From the sounds of it, I'll get to wear a few different hats.  It's crazy to think that just 6 months ago I was in Montpelier, Vermont, wearing chef's brigade and still unsure where I would be spending the upcoming year, and now, in just a week, I'll be throwing on a blazer and taking the subway into Saveur's Manhattan headquarters every week.  Life, eh?  Big and mysterious changes that lead to new big and mysterious changes.

So with all of that, let's celebrate - with Mexican food! For Cinco De Mayo!  Perfect. Vanessa Rees asked that I create some vegan recipes for a photo shoot to commemorate the holiday and what a fun task.  Food stylist Lauren Lapenna and I teamed up to create some seriously beautiful and delicious recipes that you really have to try at some point, seriously.  And she taught me how to braid corn husks! Amazing.